Cipollone, M. A., Abraham, A. G., Fontana, A. R., & Tironi, V. A. (2024). Autochthonous Fermentation as a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. Web
Citación estilo ChicagoCipollone, María Agustina, Analia Graciela Abraham, Ariel Ramón Fontana, and Valeria Anahi Tironi. Autochthonous Fermentation As a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. 2024.
Cita MLACipollone, María Agustina, Analia Graciela Abraham, Ariel Ramón Fontana, and Valeria Anahi Tironi. Autochthonous Fermentation As a Means to Improve the Bioaccessibility and Antioxidant Activity of Proteins and Phenolic Compounds of Yellow Pea Flour. 2024.